A sample day of skinny sips & soups
TURMERIC LATTE: Grate ⁄4" fresh
3 peeled gingerroot and 1⁄2" turmeric root* into a mortar; add 1 tsp. coconut oil to create a paste. In saucepan, sim- mer paste with 1⁄2 cup full-fat coconut milk, 1⁄2 cup coconut water, 1⁄2 tsp. cloves for 4 minutes. Strain; enjoy. *Can’t find fresh turmeric root? Try Anthony’s Organic Turmeric Root
GREEN JUICE: Juice 1" each fresh turmeric and ginger, 1 handful each spinach and kale, 1 cucumber, 1 cup filtered water. Drink half; save half.
ENERGY SMOOTHIE: Blend 1⁄2 cup soaked almonds, 1⁄4 cup soaked cashews, 1⁄2 avocado, 1⁄2 cucumber, 2 handfuls of spinach, 1 handful of kale, 3 Tbs. coconut oil, 1 Tbs. each sunflower and chia seeds, 1 cup almond milk. Drink half; save half.
JUICE: Enjoy the second glass of your green juice.
GUT-HEALING SOUP: Cook 1 cup lentils. Sauté 4 cloves garlic, 1 chopped onion, 1 diced sweet potato, 2 diced carrots. Add 1 cup broth; cook until al dente. Blend lentils, broth, 1 avocado, 1 handful spinach, 1 bell pepper and 1 handful cashews until smooth. Makes 2 servings
SMOOTHIE: Enjoy the second glass of your energy smoothie.
WARMING SQUASH SOUP: Simmer 1 peeled and chopped butternut squash in 11⁄4 cup organic, lowsodium veggie broth. Add
1 diced onion and 12 oz. coconut milk. Simmer until squash is soft; blend. Add salt, pepper and nutmeg to taste. Makes 2 servings